This turkey arugula salad is the fall salad I make on repeat: peppery arugula piled high with turkey breast, crisp Honeycrisp apples, creamy burrata, and buttery pecans- then glossed with a maple vinaigrette that walks the perfect sweet-tart line. The homemade dressing shakes together in seconds with apple cider vinegar, dijon mustard, lemon juice, and extra-virgin olive oil, so every bite feels bright and balanced. I love using baby arugula for tender leaves and a gentle peppery kick. You can roast a turkey breast just for this or use leftover Thanksgiving turkey for the fastest assembly ever. It’s a great way to transform simple ingredients from the grocery store into a full meal or an elegant side salad for the holiday table. Keep a pinch of salt and black pepper handy to finish right at the table. Whether you plate it family-style in a large bowl or portion it individually, it’s that delicious salad you’ll crave all season.
If you’re craving a cozy turkey apple salad that still feels fresh, this bowl is it. I reach for it whenever I’m building a fall arugula salad with crisp fruit and savory protein. The maple vinaigrette dressing provides a glossy, clingy texture without heaviness. With leftover poultry, it doubles as a weeknight roasted turkey salad that tastes restaurant-worthy. Burrata makes it feel like a special occasion, but the burrata salad recipe is still fast. If you’re after a lighter plate, it counts as a truly healthy turkey salad but never feels spartan. I love the contrast in an arugula salad with fruit- peppery, sweet, and bright. After the holiday, it becomes my go-to Thanksgiving leftover salad when I need something crisp. It’s the definition of a sweet and savory salad, thanks to the combination of maple and turkey. Keep it in your rotation of autumn salad recipes; it’s a seasonal, simple, and stunning addition to the table.
More Leftover Turkey Recipes
If you are trying to use up your holiday turkey, I have a few unique recipes for you to make for dinner this week. Start with this incredible salad, then make my turkey salad sandwiches on croissants, and then make my Thanksgiving feast leftover pie. You will love all three!
The Chemistry of Apple Turkey Arugula Salad with Maple Vinaigrette
A great salad is about proportion and emulsion. The maple vinaigrette works because the acid (apple cider vinegar and lemon juice) balances the natural sugars (real maple syrup). At the same time, Dijon acts as an emulsifier, helping oil and vinegar stay together so the dressing clings instead of pooling. Peppery arugula brings glucosinolates (peppery aroma) that play beautifully with the sweetness from apples; a pinch of salt heightens both. Turkey breast is lean; slicing across the grain helps keep it tender and distributes the juicy meat evenly. Burrata adds fats and moisture- tear it just before serving so it gently mingles without drowning the greens. Toasted pecans provide a texture contrast and added fat, making a simple salad into a satisfying main dish. Finally, temperature matters; room-temperature turkey and cheese taste fuller, but greens prefer cool assembly. Assemble with chilled arugula, temper the other salad ingredients briefly on the counter, then dress lightly right before serving.
Recipe Troubleshooting
Overcooked or dry turkey? Roast at 165°F and rest so slices stay juicy. Not allowing the turkey to cool enough before slicing warms the leaves and creates a soggy or wilted salad. Cool it to room temperature before tossing.
Apples browning too quickly? Slice just before serving and toss with a touch of lemon juice.
Dressing separating or tasting too acidic/sweet? This is common – shake vigorously, then adjust with a pinch of salt or add more apple cider vinegar or maple to taste.
Arugula wilting? Start with less salad dressing than you think you’ll need, toss, and then add a little more as needed. Season at the end with black pepper and a pinch of salt so flavors pop without overdressing.
What type of apples work best- sweet or tart? Sweet apples (Honeycrisp, Pink Lady) pair well with peppery arugula; if you prefer a sour flavor, Granny Smiths add a zing.
Can I substitute the burrata with another cheese? Try creamy goat cheese, or even creamy cheddar shavings- each adds richness without overpowering.
Does Burrata overwhelm salad or get too runny? Portion in dollops rather than mixing thoroughly; serve chilled and let guests add to taste.
Is arugula too peppery or wilt quickly? Blend baby arugula with baby spinach, and dress lightly right before serving. Arugula will wilt when overdressed or topped with warm turkey.
Not filling enough as a main dish? Add roasted butternut squash or sweet potatoes, quinoa, or extra turkey for a more satisfying salad experience.
Serving Suggestions
Served chilled or at room temperature for optimal flavor balance (greens crisp, turkey tender), plate individually with a drizzle of vinaigrette for an elegant presentation, allowing the burrata to nestle on top. Pair with crusty bread, sourdough, or cornbread muffins to make it a complete meal. For sips, try a cucumber mint lemonade or rosemary grapefruit mocktail. Offer it as a starter to a fall-themed dinner with hearty sides like creamy garlic parmesan mashed potatoes, or as a light main dish when you want something fresh. Try turning this into a complete meal by roasting cubes of butternut squash or sweet potatoes on a parchment-lined pan and adding them warm. For color and crunch, garnish with extra chopped pecans, chewy dates, or pomegranate seeds scattered across the top of this salad. To lean into the season, use a wooden salad bowl or rustic platter so the fall vibes shine. Keep extra dressing tableside so guests can add more to taste.
Seasonal Serving
This is the fall salad recipe I make for weeknights and guests alike. It’s perfect for Thanksgiving leftover ideas when there’s turkey in the fridge. For lunchboxes, it fits neatly into back-to-school lunch recipes- pack the dressing on the side. On festive menus, it’s a healthy holiday salad that still feels indulgent. I love it for September salad recipes when apples are first popping at the market. You can pair this with one of my apple desserts, like some delicious oatmeal apple cinnamon cookies or a fresh apple pie. Built it out as a hearty harvest salad with roasted squash. If you have chilled turkey, it’s a refreshing cold turkey salad that travels well. The dressing belongs in your folder of maple dressing fall recipes. Because it’s good on everything, post-feast, it’s ideal for post-Thanksgiving meal ideas when you’re craving crunch. For Sunday prep, portion it as an autumn meal prep salad – assemble the components and toss to order.
Storage Tips
Store components separately for optimal results: undressed arugula and sliced apples (prepared on the day of use), cooled turkey, toasted pecans, and burrata, each in an airtight container in the refrigerator. Turkey keeps for 3-4 days; greens for 2-3 days; dressing lasts up to 1 week (shake before using). Once dressed, serve promptly; dressed greens wilt within a couple of hours. If you need to hold the built salad briefly, keep it chilled and add burrata and a final drizzle right before serving. Never leave dairy or poultry at room temperature longer than 2 hours.
Freezer– Freeze turkey only. Lay slices flat, press out air, and freeze for up to 2 months. Thaw overnight in the fridge and pat dry before adding to the salad. Skip freezing greens, burrata, or apples; their textures suffer. The dressing doesn’t freeze well either, but it mixes in under a minute, so make it fresh.
Make Ahead- Roast the turkey a day ahead, cool, and slice; store chilled. Toast pecans and keep them in a dry jar. Mix the maple vinaigrette up to a week ahead in a small jar- shake before serving. Wash and spin dry baby arugula; wrap it in a clean towel and store in the crisper. Slice apples just before plating (or toss in lemon water and pat dry). Assemble at the last minute so the peppery arugula stays perky and the burrata stays creamy.
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Maple Vinaigrette Turkey Salad with Apples & Arugula
This apple arugula salad recipe is proof that simple 10-ingredient fall arugula salad magic is real. Crisp apple, juicy turkey, and lush burrata meet a maple balsamic-style vibe (without the balsamic for peak fall flavors. Keep the greens cold, slice the turkey tender, and drizzle just enough dressing to make everything shine. Serve it as a main dish with bread or a side salad at your holiday dinner. Swap the cheese, change the greens, try tart or sweet apples – make it your own favorite salad. If you try it, please leave a comment and rating so others can discover this great way to use your favorite protein and apple recipes. Here’s to satisfying salads all through the colder months.
Apple Turkey Arugula Salad with Burrata & Maple Dressing
Ingredients
- 1 turkey breast
- 3 apples
- 5 oz arugula
- 8 oz burrata
- 1/2 cup chopped pecans
Dressing
- 1/4 cup maple syrup
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tsp dijon mustard
- 1 lemon juiced
- salt and pepper to taste
Instructions
- Start by preheating your oven to 350 degrees. Place the turkey breast in a baking pan and lightly salt and pepper it to taste.
- Place the turkey in the oven and bake for 1-2 hours (depending on the size) or until the internal temperature reads 165 degrees F. The time will vary depending on how much the turkey breast weighs.
- Remove and allow the turkey breast to cool while you prepare the salad.
- In a salad bowl, pour in the 5 oz. arugula.
- Slice the apples into thin or bite-sized pieces and lay over the lettuce.
- Add 1/2 cup chopped pecans, and if the turkey is cooled off, chop it into bite-sized strips and add it as well.
- Cut the burrata cheese open so that it will easily break apart and place in the middle of the salad. Prepare your dressing.
Dressing
- In a blender, add 1/4 cup maple syrup, 1/2 cup olive oil, 1/4 cup apple cider vinegar, 2 tsp dijon mustard, one lemon juiced, and salt and pepper to taste. Blend until smooth.
- Drizzle the dressing over the top of the salad and serve.
Nutrition
Have you tried this recipe?
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